Allergy-Friendly Sugar-Free Chocolate & Carrot Cupcake

Mess Level: Not too messy at all! It doesn't crumble easily. Usually dumpling just drops it whole.

Perfect for: Lunchboxes, on-the-go afternoon snacks, picnics, outdoor dining.

Ingredients:

- 200g oat flour or plain flour

- 1 tsp baking powder

- 1/2 tsp baking soda

- 2 tbsp cacao powder

- 9 Medjool Dates (pitted)

- 300ml milk alternative (I used Oat milk)

- 1 tbsp ground flax seed

- 2 small carrots (grated)

Method:

1. Preheat the oven to 180c

2. Add all dry ingredients in a bowl.

3. Blend dates and milk until it becomes a paste. Add ground flax seed. and let it sit for 5 mins.

4. Add dry ingredients to the wet ingredients and grated carrot and mix together. Do not over-mix.

5 Divide mixture into muffin tin and bake in oven for around 20-25 mins.

Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.

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